The swirl bread is a “spiral” bread, meaning it contains a spiral usually made of cinnamon in its classic version.
My variant, the Gold Rainbow Swirl Bread, includes food coloring such as gold, blue, yellow, and red, for a gluten-free version with buckwheat flour.
You can substitute with wheat flour for a classic version.
There’s no better way to enjoy it than with a cup of tea and the hazelnut protein cream: Cream made from 100% roasted hazelnuts of the Tonda Gentile Trilobata variety, completely pure and without added sugar, oil, or other ingredients.
Made with hazelnuts cultivated and processed on the hills of Piedmont.
- Difficulty: Difficult
- Cost: Economical
- Rest time: 3 Hours 35 Minutes
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Contemporary
Ingredients
- 5.6 oz water (warm)
- 3 1/2 tbsp sugar
- 1/4 baking powder
- 3.5 cups buckwheat flour
- as needed food coloring
- as needed salt
Steps
Add 1/2 teaspoon of sugar and the yeast to the warm water. Let sit, covered, for about 5 minutes.
Mix 3 tablespoons of sugar with the salt and 2.75 cups of flour. Add the yeast, then the remaining 0.7 cups of flour.
Divide the dough based on how many colors you wish to use.
Add food coloring to each dough portion.
Remember to use gloves.
Let each dough rise, covered, for at least 2 hours.
Roll out each dough into a disc, then stack them.
Roll carefully.
Place in a loaf pan and let rise for another 1.5 hours.
Bake in a preheated static oven at 375°F for 35 minutes.
If you don’t like hazelnut cream, you can also pair it with peanut butter or marmalade or jam to your liking.
